Crumbed Silver Whiting with Cucumber Salad & Yoghurt Tartar

Ingredients

700 gm Crumbed Silver Whiting Fillets

4-5 Small Lebanese Cucumbers

1 Bunch Dill

2 tbls Olive Oil

1 tbls Apple Cider Vinegar

Sea Salt

Black Pepper

Vegetable Oil, for frying

Yoghurt Tartar Sauce

1 ½ Cups Thick Greek StyleYoghurt

½ Cup Dill pickles

2 tbls Baby capers

½ Cup Flat leaf parsley, finely chopped

2 tbls Dill fronds, finely chopped

1 Lemon, Zested

Cracked Black Pepper

Method

To make the yoghurt tartar sauce, drain and chop the dill pickles and baby capers, mix into the Greek yoghurt along with the lemon zest, chopped parsley and dill, season with cracked black pepper.

To prepare the cucumber salad, peel the cucumbers and slice into rounds, place in a large bowl.

Pick off about a half a cup of dill fronds and add to the cucumber. Add the apple cider vinegar and olive oil, season with sea salt and black pepper. Toss well and place in the fridge until you are ready to serve.

Heat a large frypan over a medium heat, add enough vegetable oil to shallow fry the whiting fillets. Once the oil is hot add the whiting fillets, cook on the first side until golden brown. Turn over and repeat on the other side. Carefully remove from the pan and drain on paper towel.

Serve immediately with the cucumber salad and yoghurt tartar, garnish with some extra dill fronds.

Cook’s Tip

The Greek yoghurt may be substituted for a good quality mayonnaise to make a traditional tartar sauce.

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